Method

• 1.
  Place crabs in the freezer for 2 hours to put them ‘to sleep’; this is the most humane way to cook them.
• 2.
  Bring a large pan of salted water to the boil and add the dill. Add crabs and cook for 6 minutes, then drain and allow to cool.
• 3.
  Remove claws and legs, and crack them gently. Set aside. Remove shell from body, reserving any liquid.
• 4.
  Extract meat from shell and place in a bowl, reserving 1 cup (250ml) crab liquid (top up with fish stock if necessary).
• 5.
  Heat butter, garlic, halved chilli and tarragon in a large deep frypan over medium heat. Cook, stirring, for 2-3 minutes until butter bubbles.

• 6.
  Whisk in cider, flour and reserved crab liquid. Bring to a simmer and cook, stirring frequently, for 6-8 minutes until thickened. Strain into a large saucepan.
• 7.
  Add crab meat, claws and sliced chilli. Stir to coat in the sauce.
• 8.
  Meanwhile, bring a large pan of salted water to the boil over high heat. Cook pasta for 3-4 minutes until al dente. Drain.
• 9.
  Transfer pasta to sauce and stir through. Return to medium heat and cook, stirring, for 1 minute or until warm. Divide among bowls and scatter with chives to serve.